Tour Guide Book Kitchens in the Vineyards

Tour Guide Book

Kitchens in the Vineyards21st Annual Home and Garden TourSaturday, April 28, 2018, 9:30 am – 4:30 pm

All proceeds from Kitchens in the Vineyards benefit Music in the Vineyards, the Napa Valley Chamber Music Festival celebrating its 24th anniversary, August 3 – 26, 2018.

21st Annual Home Tour • 1

T H E W I N E I S P O U R E D

707-963-27841829 St. Helena Hwy. Rutherford, CA 94573

- No Appointment Needed -

Table of ContentsMap of Home Locations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3Acknowledgements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42018 Kitchens in the Vineyards Committee . . . . . . . . . . . . . . . . . . . . . . . . . . . 5Music in the Vineyards 24th Annual Chamber Music Festival . . . . . . . . . . . . 6Music in the Vineyards Season Calendar . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7Kitchens in the Vineyards Preview Party . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9Preview Party Exclusive Feature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 112018 Esterhazy Concert . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14Homes on the 2018 Tour

Prefabbed to Perfection: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 131752 SCOTT STREET, ST . HELENA

Natural to the Nines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 151703 MADRONA AVENUE, ST . HELENA

Old Stone Sanctuary: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 171245 HUDSON AVENUE, ST . HELENA

Wisteria Haven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 191299 VICTORIA LANE, ST . HELENA

Perched Above the Vines: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20SHUTTLE PARKING: ROBERT MONDAVI WINERY, 7801 ST . HELENA HIGHWAY, OAKVILLE

Recipes* Angèle Restaurant . . . . . . . . . . . .22Celadon . . . . . . . . . . . . . . . . . . . .23Copia . . . . . . . . . . . . . . . . . . . . . .24Janet Fletcher featuring Cabot

Creamery Co-operative . . . . . .25Fumé . . . . . . . . . . . . . . . . . . 26-27Harvest Table . . . . . . . . . . . . . . . .28David Verzello . . . . . . . . . . . . . . .29Tarla Grill . . . . . . . . . . . . . . . . 30-31

SponsorsGrgich Hills Estate inside front coverTre Posti . . . . . . . . . . . . . . . . . . . . .2 Domaine Carneros . . . . . . . . . . . . .8Cabot Creamery Co-operative . . .10Decorist . . . . . . . . . . . . . . . . . . . .12Trainor Builders . . . . . . . . . . . . . .12Bart Moore & Company . . . . . . . .16Paradise Pools . . . . . . . . . . . . . . .16Napa Valley Life . . . . . . . . . . . . . .18Napa Valley Marketplace . . . . . . .18Habitat for Humanity . . . . . . . . . .20Cyd Greer, Coldwell Banker Brokers

of the Valley . . . inside back cover

KITV Suppliers Directory . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32* The recipes in this Tour Guide Book have not been tested by Kitchens in the Vineyards

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2 • Kitchens in the Vineyards 21st Annual Home Tour • 3

Public RestroomsSt. Helena Chamber of Commerce(Will Call Location)1320 Main Street, St . Helena, CA 94574

Lyman Park:1498 Main Street St . Helena, CA 94574

Crane Park Bocce Courts:360 Crane Avenue St . Helena, CA 94574

Lewis Station 1199 Church Street St . Helena, CA 94574

Please note that these are public restrooms, open to all visitors of St . Helena .

Oakville

1245 Hudson Ave.

1703 Madrona Ave.

1299Victoria

Ln.

Main St.

1320 Main St.Will CallSt. Helena Welcome Center

Madrona Ave.

Adams St.Adams St.

Hillview Pl.

Zinfandel Ln.

Victoria Ln.

Spring St.

Hudson Ave.

Allyn Ave.

Stockton St.Stockton St.

Oak Ave.

Scott St.Scott St.

1752 Scott St.

Robert Mondavi Winery7801 St. Helena Hwy.Oakville, 94562(rear parking lot)

St. Helena

Robert Mondavi Winery invites you to enjoy a 20% discount on all discountable wines in their retail shop, Le Marche. Please show your KITV ticket for this special offer!


AcknowledgementsHomeownersLinda Allen Bradshaw & Tom Allen Mary ConstantAnne Cottrell & Doug CuttingAaliya Dadabhoy & Michael EaganJanet Effland & Bill Urbach

Preview Party Exclusive FeatureInk House, by Castellucci Napa Valley.

Owned by the Castellucci Family

ChefsAngèle RestaurantCeladonCopiaJanet FletcherFumé Harvest TableTarla GrillDavid Verzello

StylistsMichael HolmesCynthia Condreay TurvillLinda Bradshaw Allen, Life-Style DesignAaliya DadabhoyBrooklyn Santiago

FloristsCenterpiece Floral & HomeMichael Holmes DesignsCynthia Condreay TurvillAaliya Dadabhoy, Dadabhoy DesignBrooklyn Santiago

Parking DonorsThe Castellucci FamilyRobert Mondavi Winery

AdvertisementsBart Moore & CompanyCabot Creamery Co-operativeDecoristGrgich Hills EstateCyd Greer, Coldwell Banker Brokers of the

ValleyDomaine CarnerosNapa Valley LifeNapa Valley MarketplaceParadise Pools, Inc.Trainor Builders, Inc.Tre Posti

Special AcknowledgementsJed Coffin, Arts Finance ResourcesBrotemarkle, Davis & Co., LLPAnn Zetterstrom, Cabot Creamery

Co-operative CAMALEO Web IntelligenceThe Castellucci FamilyBrian Woolery, Castellucci Napa ValleyBlakesley ChappelletKristen Throop, Combustion Creative,

Graphic DesignEileen CraneAnne GoldenKaila InmanNapa Marketplace Napa Valley LifeISU Sander Jacobs Cassayre Insurance

ServicesNatasha Biasell, Ivy Public RelationsMike Murnin, Performance Printing CenterKathy Magner, Robert Mondavi Winery

A special thanks for the home illustrations beautifully done by local artist Dennis R. Smith.

And to our essential KITV Volunteers, much appreciation and gratitude!

Our apologies to anyone we may have omitted.

2018 Kitchens in the Vineyards Executive Committee Lona Hardy, ChairEvie AyersLeslie BaribeaultAnne EvansLinda HomickKrystal RothwellDeborah TonellaJim Wiechers

House Selection CommitteeDeborah Tonella, ChairDiane FlyrLaurie Hurley-MacKenzieJackie Jackson

House CoordinatorsJackie JacksonMelinda MendelsonMelinda MoynierBrooklyn SantiagoBonnie Thoreen

House SupervisorsElise ArnewAlyssa BalzottiHenni CohenJennifer HillLaurie Hurley-MacKenzieKathleen KellyLinda LeonardRobin MuellerValerie O’PryLoretta Schaper

AdvertisingLaurie Hurley-MacKenzie, Chair

Chefs Julia JervisRobin Struven

Transportation/ParkingJim Wiechers, Chair

Preview Party Anna Leigon

Tour Guide BookKrystal Rothwell, Editor

SuppliesRobynne Piggott-Long

Volunteer CoordinatorLeslie Baribeault, ChairLinda Homick

Public RelationsNatasha Biasell, Ivy Public Relations

Graphic DesignKristen Throop, Combustion Creative

Music in the Vineyards Board of Directors Anne Evans, PresidentDeborah Tonella, Vice PresidentMary Graves, SecretaryMarian Berg, TreasurerEric BinauEileen CraneSusan DupreyDiane FlyrViolet GrgichLona HardyLaurie Hurley-MacKenzieBill LeigonJoanna MillerJohn MoynierBarbara NiemannGary ShapiroMichael SteinbergClay Timon

StaffDaria Adams, Co-Artistic DirectorMichael Adams, Co-Artistic DirectorEvie Ayers, Executive DirectorNatasha Biasell, PR ManagerKrystal Rothwell, Office ManagerAnna Leigon, Fundraising and Events Manager

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Bradshaw Allen


Napa Valley’s Music in the Vineyards festival is excited to announce details of the highly-anticipated 24th season, which kicks off in August with four weeks of concerts in stunning winery settings around the Napa Valley . A signature feature of the festival is the variety of remarkable venues in which to hear concerts, such as Clos Pegase, Robert Mondavi Winery, Silverado Vineyards, Chimney Rock, Domaine Carneros, Charles Krug Winery, Beringer and Inglenook . In addition to a roster of internationally renowned musicians, Music in the Vineyards has engaged four ensembles-in-residence to anchor each of the festival’s four weeks: The Escher Quartet, the Pacifica Quartet, the Miró Quartet, and Trio Machiavelli, a remarkable piano trio based in Europe . Making notable debuts with the festival for 2018 include, guitarist David Leisner, named “among the finest guitarists of all time” according to the American Record Guide; violist Rebecca Young of the New York Philharmonic; pianist Anne-Marie McDermott (who doubles as the Artistic Director of the Bravo! Vail Festival); soprano Diana Newman, clarinetist Bixby Kennedy and flutist Tara Helen O’Connor . Returning favorites include pianists William Wolfram and Michael Brown, cellists Joshua Roman, Tanya Tomkins and Nick Canellakis, violinists Axel Strauss, Violaine Melanҫon, Ara Gregorian and Hye-Jin Kim . Also featured will be the winner of the 2017 Irving M . Klein International String Competition, 17-year old cellist Jeremy Tai, currently a senior at Saint Francis High School in Mountain View, California who studies at the San Francisco Conservatory of Music Pre-College Division . This year we are also welcoming Highland Street from the New England Conservatory as our first Apprentice Quartet in Napa. The ensemble will be presenting our expanded program of free children’s performances plus concerts in retirement homes, parks and community venues throughout the valley . We will also be continuing with our program of free open rehearsals throughout the festival . A complete listing is on our website at musicinthevineyards .org . We look forward to welcoming you to a concert!

Michael & Daria Adams Artistic Directors

Tickets and information at musicinthevineyards .orgIndividual concert tickets $60 ($55 if booked before July 1st) Season tickets available Tel: 707 .258 .5559 | Fax: 707 .258 .5566 | info@musicinthevineyards .org musicinthevineyards .org | P .O . Box 6297, Napa, CA 94581

24th Season August 3–26, 2018Michael and Daria Adams, Artistic Directors

CONCERT SEASON

Friday August 4 Frog’s Leap Winery 7:30 pm

Saturday August 5 Chimney Rock 7:30 pm

Wednesday August 8 Domaine Carneros 7:30 pm

Friday August 10 Robert Mondavi Winery 7:30 pm

Saturday August 11 Clos Pegase Winery 7:30 pm

Sunday August 12 Charles Krug Winery 5:00 pm

Wednesday August 15 di Rosa 7:30 pm

Friday August 17 Silverado Vineyards 7:30 pm

Saturday August 18 Silverado Vineyards 5:00 pm

Sunday August 19 Silverado Vineyards 5:00 pm

Wednesday August 22 Hudson House 7:30 pm

Friday August 24 Hess Collection 7:30 pm

Saturday August 25 St . Helena Performing Arts Center 5:00 pm

Sunday August 26 Inglenook 5:00 pm

ESTERHAZY SOCIETY CONCERT

Sunday August 5 Hills Estate 5:00 pm

CLOSING NIGHT DINNER

Sunday August 27 Tre Posti 7:30 pm

All concerts take place indoors at beautiful vineyard settings with a complimentary wine tasting at intermission .

Napa Valley Chamber Music Festival24th Annual Season August 3 – 26, 2018

All proceeds from Kitchens in the Vineyards benefit:

21st Annual Home Tour • 9

Enchanting, inviting, memorable...Enjoy world-class Sparkling Wines and Pinot Noir

Drink in spectacular vineyard views from your table on the terrace

Indulge in artisan cheese, smoked salmon or caviar

Take a behind-the-scenes sparkling wine tour

10:00am to 5:30pm daily | Reservations required 800-716-2788 ext 150 | www.domainecarneros.com

1240 Duhig Road, Napa (o� Hwy 12/121) 4 miles west of Napa, 5 miles east of Sonoma

Savor Summer at the Chateau!

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DC_MITV_2018_AD_5.5x8.5_BW.pdf 1 3/5/18 11:59 AM

KITCHENS IN THE VINEYARDS

Preview PartyA Premiere Event launching our 21st Annual Home TourFriday, April 27, 2018, 4:00–10:00 pm

Tre Posti Catering & Events641 Main Street, St . Helena, CA 94574

4:00pm: Board a luxury mini-coach for a private champagne tour of this year’s five stunning homes plus an exclusive sixth location, “The Ink House”. Following the tour, gather at Tre Posti’s picturesque courtyard under a canopy of mulberry trees and twinkling lights for a sunset reception .

7:00pm: Your evening concludes in the elegant Harvest Room with a wine paired dinner by Executive Chef Anthony “Nash” Cognetti of Tra Vigne fame, whose cuisine is the perfect harmony of classic Italian and upscale Napa . Plus you can go home with one of the fabulous prizes from our exciting short auction!

Event proceeds benefit Music in the Vineyards’ community programs and summer festival . A portion of the auction proceeds will be donated to the Napa Valley Community Disaster Relief Fund for victims of the Napa fires. Thank you for enjoying the evening with us .

Executive Chef: Anthony “Nash” CognettiPreview Party Chair: Anna LeigonPreview Party Auctioneer: Carl ThorsenSparkling Wine Donor: Domaine CarnerosWine Donors: Cakebread Cellars, Cornerstone Cellars, Grgich Hills Estate,

Heitz Wine Cellars, Keever Vineyards, Oakville Ranch Vineyards, Staglin Family Vineyard, Stags Leap Winery, Twomey Cellars

Preview Party Snacks: Cabot Creamery Co-operative, Whole Foods MarketPreview Party Auction Donors: Cabot Creamery Co-operative, The Castelucci

Family, Caymus, Dalla Valle Vineyards, The Ink House, Joanna Miller, Silverado Vineyards, Spottswoode Estate Vineyard & Winery, Stag’s Leap Wine Cellars


Our FarmersThank You

Since 1919, the farm families of Cabot Co-op have been

passionate about making the world’s best cheese.

We use only the purest ingredients to cra� our creamy,

delicious classics. Just maybe, that’s why we’ve won every

major award for taste. Learn more at cabotcheese.coop

Pomeroy Family, Westhampton MA

To see this recipe video or for more recipe ideas, visit: cabotcheese.coop/recipes

Cheddar BLT Bites1 package prepared phyllo cups (about 15),

defrosted according to package directions

4 ounces Cabot Cream Cheese, so� ened to room temperature

4 ounces Cabot Seriously Sharp Cheddar, shredded (about 1 cup)

3 slices of bacon cooked and crumbled (applewood smoked, uncured bacon)

½ cup shredded le� uce

6 grape tomatoes, seeded and diced

PREHEAT oven to 350°F. MIX together cream cheese, cheese and bacon in a medium bowl. PLACE prepared phyllo cups on a baking sheet. Place a tablespoon of the cheese mixture into each cup. Bake for about 15 minutes or until cheese is melted and slightly browned on top. Remove from oven. TOP with shredded le� uce and tomato. Serve warm.

DIRECTIONS

INGREDIENTS

Makes 5 servings

The Ink HouseOriginally built in 1885 by California Pioneer Theron H . Ink, this enchanting estate was purchased in 2013 by the Castellucci family and was recently restored to pay homage to its past, but with a modern twist . Originating as Helios Ranch in 1878, Theron purchased and built a single-family home on the property, which has since had various incarnations as a residence and bed and breakfast . The Inn was also home for Elvis Presley during the filming of “Wild in the Country” in 1960. The space recently re-imagined by award-winning architect Howard Backen, with sophisticated interiors that offer guests upscale, Italian living in the middle of the picturesque Napa Valley. The exquisite four-bedroom boutique luxury inn features valet parking, a bocce ball court, fine linens and feather bedding, rainfall showers, a fully-stocked chef’s kitchen, and an Inkwell Observatory featuring 360 degree views from the highest point in Napa Valley .

Kitchen Features:Custom CabinetryWhite quartz countertopsLighting by Visual ComfortAKDO Mansion Arcade Porcelain TileThermador Professional Pro Harmony

Duel Fuel RangeCustom Range Hood by Sarahliz Lawson

Design, fabricated by Robbyn NicolaFRANKE Farmhouse Sink and FaucetThermador 48” Refrigerator FreezerTwo Thermador Blue Star DishwasherSub-Zero Wine Refrigerator

Notable:Architect (Remodel): Howard Backen,

Backen, Gillam & KroegerInterior Designer: Sarahliz Lawson

DesignPhotography: David Duncan Livingston

Exclusive Tour Location for

Preview Party Attendees


707 963-9020 trainorbuilders.com

decorating?Decorist can help.We’re the easy, affordable way to decorate your home—online, for a low flat fee.

Visit Decorist.com to learn more.

Enter code VINEYARD to save on a Classic or Elite room design.

40% OFF

by homeOverwhelmed

Welcome HomeBuilding a new home is for many the fulfillment of a lifetime. That is why we watch over each project we build with a sense of stewardship and responsibility.

Our commitment is to make this undertaking a pleasant and rewarding experience for our clients. We work with many of the best architects to help build a home to fulfill your expectations and provide you with the best value.

We are happy to be featured in Kitchens in the Vineyards.

Prefabbed to Perfection1752 Scott Street, St . Helena, CA 94574

Stylist: Meredith RebolledoFlorist: Cynthia Condreay Turvill Contributing Chef: David Verzello

In light of the recent fires that affected our community, we are featuring a beautiful prefabricated home to inspire those who are looking to rebuild . The modular concept was constructed on Mare Island, shipped to site and installed with cranes . Steel hinges in the structure allowed for folding during transport and unfolding upon arrival . This modern, minimalist family home is styled with pieces that nod to a mid-century aesthetic and compliment the light-filled, open concept. The home also offers many eco-focused components including low water landscaping, solar panels, energy efficient lighting, a tankless hot water system, and electric car chargers. Artwork features local artists including Melissa and Mercedes Baker, Anna Baker, Nancy Willis, Wes Thollander, Lin Weber, Phoebe Ellsworth, Matt Rogers, and Will Callnan .

Kitchen Features:Cabinetry by Blu Homes, shaker style,

cherry finishEngineered quartz countertopsFlooring by Smith & Fong Plyboo

(plywood bamboo)Stove/oven and refrigerator by

KitchenAid

Notable:Architect/Builder: Blu HomesInterior Design: Furnishings primarily

by Room & Board Landscape Designer: Claudia

Schmidt Landscape DesignLandscape Contractor: Napascapes


Join us for a musical and culinary gathering to raise funds for Music in the Vineyards. Take the opportunity to be treated like royalty while ensuring the future success of Music in the Vineyards. We look forward to seeing you there.

Sunday, August 5, 5:00 pm$500 per ticketThe Sara and Austin Hills EstateBox Canyon, Stag’s Leap District

Back for their 5th appearance with MITV, the Escher Quartet will perform in the exquisite 18th century paneled and painted European salon, purchased by Sara and Austin Hills from the De Young Museum . Two poetic masterpieces by Schubert—a native Viennese —surround a 20th century masterpiece of romantic expressionism by Anton Webern, written in Vienna 100 years later .

ProgramSchubert: Quartettsatz Webern: Langsamer Satz in E flat Schubert: String quartet in D minor, Death and the Maiden

MusiciansThe Escher QuartetViolin: Adam Barnett-Hart, Danbi UmViola: Pierre LapointeCello: Brook Speltz

DinnerAn Italian themed dinner catered by Tre Posti follows on the estate lawn looking out on the red and ochre volcanic walls of Box Canyon . Wines by Grgich Hills .

Net proceeds to benefit the Gail and Harry Adams Resident Musicians’ Fund.

Space is at a premium, sign up now: online: musicinthevineyards .orgphone: 707 258 5559 | mail: Music in the Vineyards, PO Box 6297, Napa, CA 94581

Natural to the Nines1703 Madrona Avenue, St . Helena, CA 94574

Stylist: Linda Bradshaw Allen, Life-Style DesignFlorist: Amy Rose Fasone, Centerpiece Floral & HomeContributing Chefs: Spencer Wolff, Harvest Table; Josue Alvarado and Cory

Dzingleski, Angèle Restaurant

A collaboration between architect Howard Backen and interior designer / owner Linda Bradshaw Allen, this newly built home perfectly captures the essence of modern rustic design . Built on a cozy lot in the heart of town, this home incorporates an old barn and utilizes repurposed materials and creative textures to offer a stylishly serene setting. Natural elements and colors were hand selected to create a soothing yet eclectic environment . The exterior landscaping features architectural boxwood, culinary and medicinal herbs, and cutting flowers.

Kitchen Features:Custom cabinetry and lightingCustom concrete countertopsTobacco barn recycled lumber flooringBertazonni oven/rangeSub-Zero RefrigeratorBosch dishwasher

Notable:Architect: Backen, Gillam & KroegerBuilder: Tom Trainor, Trainor Builders, Inc .Interior Designer: Linda Bradshaw

Allen (owner)Landscape Designer: A . Cort SinnesLandscape Contractor: Green Haven

The Esterhazy Society Concert 2018


45 Enterprise Ct., Suite 5 Napa, CA 94558 | 707.257.0774 | www.paradisenapa.com

With over 35 years of experience building and servicing Swimming Pools in the Napa Valley and surrounding areas, our locally owned and operated swimming pool company is dedicated to creating and servicing swimming pools that add

beauty and value to your home.

Bart Moore

[email protected] 01827063

In a rapidly changing real estate landscape, you need someone to help navigate you every step of the way.

—

Old Stone Sanctuary1245 Hudson Avenue, St . Helena, CA 94574

Florist: Michael Holmes Designs Author: Blakesley ChappelletContributing Chefs: Terry Letson, Fumé; Polly Lappetito, Copia

Originally built in the 1880s as a winery then abandoned for decades, this stunning stone estate was renovated as a residence in 1980 and featured in the book “Ghost Wineries of Napa Valley” by Irene W. Haynes. In 2008 the interior was extensively remodeled and featured in the book “Artful Decoration: Interiors by Fisher Weisman” in 2013 . Most recently the house is prominently featured in the book “Napa Valley Entertaining” by Blakesley Chappellet, which will be on sale at the home. Nestled in town, enter the gates and stroll through the charming rose gardens and olive trees to the grand ebony and walnut doors . The elegant interior features a curved staircase, a massive custom mantel made of walnut and an antique mirror, a library with boldly coffered ceilings, and a formal dining room.

Kitchen Features:Limed walnut cabinets fronted with

antique mirrorsWhite marble countertopsOak flooringCustom pot rack by Fisher WeismanWolf oven/rangeSub-Zero refrigeratorMiele dishwasher

Notable:Architect (2008 Remodel):

Fisher WeismanBuilder (2008 Remodel):

Steve Di MercurioInterior/Kitchen Designer (2008

Remodel): Fisher Weisman


Wisteria Haven1299 Victoria Lane, St . Helena, CA 94574

Co-Stylist/Co-Florist: Aaliya Dadabhoy (owner) & Brooklyn Santiago Contributing Chefs: Freddie Guillen, Celadon

Built in the 1980s on a quiet street, a San Francisco-based couple purchased this traditional ranch home in 2014 as their country getaway . Drawn in by the expansive backyard, beautiful surroundings, and views of the Mayacamas, the current owners are in the midst of envisioning this home’s future and the incredible potential it holds . Before undergoing extensive renovations, the owners have decided to first get a feel for the environment, making wise updates while maintaining the home’s original bones . Starting with a fresh coat of paint and refinishing the red oak floors, the owner, who is an interior design consultant and artist, created her own stunning art pieces for the home, hand-selected new hardware, stylish furnishings, and chic décor to revitalize the space. Transitional elements, a fireplace, a spacious deck, and plush lounging pieces encourage relaxation both indoors and outdoors . The lush exterior features a vegetable garden, citrus and herb garden cutting garden, and a breathtaking wisteria covered trellis surrounding the pool . Keeping with this year’s theme of rebuilding in its many forms, this space is an impeccable and realistic example of how simple, yet thoughtful cosmetic renovations can truly transform and breathe life into a home .

Interior Designer: Aaliya Dadabhoy of Dadabhoy Design


Perched Above the VinesOakville

Stylist/Florist: Cynthia Condreay TurvillContributing Chefs: Janet Fletcher, featuring Cabot Creamery Co-operative;

Michael Powell, Tarla Grill

This residence was designed to offer a modern living space with a wing-like roof that flies over the nearby vines. The first floor façade utilizes quarried stone to compliment the local soil . Ascend the glass-lined staircase featuring an art installation by Gordon Huether to the second floor, where curved floor to ceiling glass walls offer 180-degree views . The great room, kitchen, and master suite are elegantly styled with warm elements to highlight the beauty of the natural landscape, and a full-length ridge skylight of translucent Kalwall casts a soft glow without letting in heat . Elevated outdoor entertaining spaces blur the lines between interior and the natural scenic beauty . Kitchen Features:Granite countertopsHardwood and tile flooringWolf oven/rangeSub-Zero RefrigeratorBosch dishwasherNotable:Architect: Rob Carver, Studio Carver Builder: Wayne Boatman, W .A . Boatman ConstructionInterior/Kitchen Designer: Susie Hersker, Design DirectivesLandscape Designer/Contractor: Terry Brown, Great Scapes Landscaping


Salmon Rilette Recipe Courtesy of Chef Josue Alvarado and Cory Dzingleski, Angèle Restaurant

5 pounds salmon belly (the fatty part)1/2 cup crème fraîche1/2 bunch of dill, choppedzest of one Meyer lemonsalt and white pepper to taste

FOR THE COURT-BOUILLON

4 quarts water1 cup white wine1 1/2 lemons1 1/2 oranges1 lime1/4 cup salt1/4 cup sugar1 star anise pod, broken

To steam the salmon, start by making the court-bouillon by combining the water with the wine, salt, sugar and star anise . Juice and add the all of the citrus to the court-bouillon then bring up to a simmer . Put your salmon in a steamer basket and hang above the simmering water, covered. Cook gently until the salmon is just barely cooked through . Cool the salmon in the fridge approximately 30 minutes, and discard the court-bouillon . Once the salmon is cool, mix and break down the salmon as much as you desire using your hands . Combine with crème fraîche, lemon zest and chopped dill in a mixing bowl, season with salt and white pepper to taste . Serve with toasted bread .

Ahi PokeRecipe Courtesy of Chef Federico Guillen, Celadon

2 pounds ahi tuna #2, diced2 green onions, sliced thin2 tablespoons Sriracha chili sauce1/4 cup soy sauce1/2 cup hijiki salad, diced1/4 cup rice vinegar1/4 teaspoon wasabi1/4 red onion, thinly sliced1/4 teaspoon sesame oil

Combine all ingredients in a non-reactive (non-metal) bowl and mix together making sure not to break tuna apart. Cover and let sit for at least 2 hours for all the flavors to mix well. Serve and enjoy!


Chicken Liver ToastRecipe Courtesy of Chef Polly Lappetito, Copia

1 each baguette, sliced 1/8 inch thick1 pound chicken liver, veins removed1 small yellow onion, diced1 bunch sage, picked and half chopped1/4 cup dry Marsala1/2 cup pure olive oil1/2 cup extra virgin olive oil, for brushing baguettesalt and pepper to tastesea salt to garnish

Preheat oven to 375˚ F. Brush the sliced baguette with extra virgin olive oil and season with salt and pepper . Toast baguette slices 8-10 minutes or until golden brown . Set aside .

Add 1/4 cup of the pure olive oil to a sauté pan and heat over low heat, add the diced onion and gently sweat until translucent and no crunch is left . Add the chopped sage and cook 1 minute more . Remove from pan and cool while you prepare livers .

Pat the chicken livers dry with a paper towel and season with salt and pepper .

Heat the remaining 1/4 cup pure olive oil in a sauté pan over medium heat . Add the seasoned livers taking care, as they will splatter . Cook the livers approximately 1 minute without moving them or until a nice sear develops . Turn the livers to sear the other side approximately 1 minute more . You want to cook them to about medium and slightly rosy in the middle. Pour off any excess oil, deglaze with Marsala and cook 30 seconds more .

Remove from pan and cool .

Combine the livers with the onions and pulse in a food processor until desired consistency. Taste and adjust seasoning.

Spread the liver on toasted baguette, sprinkle with sea salt and serve .

Janet Fletcher, featuring Cabot Creamery Co-operativeEXCERPT PROVIDED BY JANET FLETCHER

Cabot Clothbound Cheddar is widely considered one of America’s finest Cheddars. It is the result of a unique collaboration between Vermont’s Cabot Creamery Co-operative, which makes the cheese, and Jasper Hill Farm, which matures it in

underground caves . Aged for about a year, the 35-pound wheel develops aromas of mown grass and hay, nuts, toffee and candle wax and has the creamy-yet-crumbly texture characteristic of the finest English Cheddars. It is an American Cheese Society Best of Show winner .

If you enjoy fine cheese, please join me for the World Cheese Tour, a series of sit-down guided tastings at Trefethen

Family Vineyards in Napa . Tastings are monthly from April through September . Visit janetfletcher.com/cheeseclasses for the schedule or call 707-265-0404 to reserve.

These books by Janet Fletcher will be available at “Perched Above the Vines”:

• Cheese & Wine ($24 .95)

• Cheese & Beer ($19 .99)

• Yogurt: Sweet and Savory Recipes for Breakfast, Lunch, and Dinner ($24 .99)


Penne Pasta with Caggiano Sausage and Tomato Fennel RagoûtRecipe Courtesy of Chef Terry Letson, Fumé

3 cups tomato fennel ragoût (recipe follows)6 each Caggiano Sardinian sausage1 white onion sliced1 tablespoon chopped garlic1/2 cup red wine4 cups (lightly packed) fresh spinach1 pound penne pasta, cookedgrated parmesan cheesekosher salt and freshly ground pepperolive oil

In a large sauté pan, heat 1 tablespoon olive oil over medium-high heat and add the whole sausages . Cook until brown all over 5-7 minutes . Remove the sausages from the pan and allow them to drain on paper towels . Cut the sausages in half lengthwise and slice in 1/2 inch pieces . Turn the heat to medium low, add the onion and sweat for about 5 minutes, add the garlic and cook an additional 2-3 minutes . Turn the heat to medium high, add back the sausage and cook until done thru, 4-5 minutes . Deglaze with red wine and cook to reduce the wine, 2-3 minutes . Add the tomato fennel ragoût, and bring to a simmer . Add the pasta and let the dish cook 2-3 minutes. Add the fresh spinach and toss until just wilted.

Serve with grated parmesan cheese .

TOMATO FENNEL RAGOÛTMAKES 3-4 CUPS

1/2 cup diced fennel bulb1/2 cup diced white onion1/4 cup diced celery2 tablespoons sliced garlic2 tablespoons tomato paste1/2 cup Cabernet Franc 20 ounces crushed tomatoes1 tablespoon red wine vinegar1 tablespoon capers, rinsed and chopped2 tablespoons Kalamata olives, rough chopped1 teaspoon honey2 tablespoons olive oilsalt and pepper

In a heavy bottom stockpot on medium flame, heat the olive oil and sweat the fennel, onions, celery and garlic 5-7 minutes without any browning . Add the tomato paste and stir until it starts to stick, about 3-4 minutes . Deglaze with the Cabernet Franc and reduce by half . Add crushed tomatoes, vinegar, capers, olives and honey, simmer 10 minutes or so. Do not over reduce! Adjust the salt and pepper (a pinch of red pepper flakes adds a spicy kick!) Let cool, store in the refrigerator up to 4 days . This sauce is great on a pizza as well!

Recipe continues on page 27


Lemon, Olive Oil Polenta cakeRecipe Courtesy of Chef David Verzello12 SERVINGS

1 cup semolina flour2 cups all-purpose flour1/2 cup polenta2 teaspoons baking powder1/2 teaspoon baking soda1 teaspoon salt2 cups sugar1/4 cup fresh lemon juicezest of 2 lemons1 tablespoon finely chopped rosemary1 cup olive oil4 each jumbo eggs1 teaspoon vanilla1 cup fat free Greek yogurt

Preheat oven to 350° F. Prepare a 10-inch cake pan. Place the two flours, polenta, baking powder, baking soda and salt in one bowl . In another bowl, combine the sugar, lemon juice, zest, and rosemary, stir to mix. Using a hand mixer add the oil to the sugar bowl and mix on medium speed . Add the eggs one at a time, then the vanilla and beat until well mixed. Add half the flour mixture to the eggs, and half the yogurt then beat until well mixed, repeat with remaining flour and yogurt. Pour batter into a pan and bake for 1 hour or until a cake tester comes out clean . Cool and serve .

Curry Deviled EggsRecipe Courtesy of Chef Spencer Wolff, Harvest Table

6 each eggs2 tablespoons Dijon mustard1/2 cup organic or homemade mayonnaise1 teaspoon Tabasco Sauce1 teaspoon curry powdersalt and white pepper to taste

Hard boil 6 eggs by placing them in a pot, cover them with water, bring to a boil, take off the heat and cover for 18 minutes. Cool eggs in an ice bath. When the eggs have cooled, crack and peel eggshells . Cut in half and separate the whites from the yolks, reserving the yolks in a mixing bowl .

Mix the remaining ingredients with yolks until smooth . Check seasoning and adjust if necessary. Transfer yolk mixture to a pastry bag with a star tip and pipe into each egg white . Garnish with your choice of chive sprig or cracked black pepper .


Pomegranate-Cabernet Braised Short Ribs with Wild Mushroom RisottoRecipe Courtesy of Chef Michael Powell, Tarla Grill

SHORT RIBS

5 pounds bone in short ribs 2 quarts red wine 1 quart medium dice yellow onions 1 quart medium dice celery 1 quart medium dice carrots 1 cup chopped garlic 1 bunch of thyme 5 bay leaves 1 cup extra virgin olive oil1/4 cup salt 1/4 cup ground black pepper1 1/2 cups tomato paste 1 10-pound tomato can8 ounces pomegranate molasses

Marinade the ribs overnight with red wine, onions, celery, carrots, garlic, thyme, and bay leaves . Remove ribs from the marinade, strain the vegetables and set aside, and reserve the marinade . In a bowl combine pepper and salt . Put the olive oil in a large pan and heat the pan very hot . Coat each rib with salt and pepper and quick sear the ribs . Once seared, remove the ribs from the pan, in the same pan sweat the vegetables for about 5-8 minutes . Add tomato paste and cook about 4 minutes, then add the wine marinade, tomatoes and pomegranate molasses . Place the seared ribs in a 4-inch deep hotel pan and pour the mixture over the ribs until it covers them . Cover with plastic wrap and foil . Cook in the oven at 250° F for 6 hours . Serve over wild mushroom risotto (page 30) and garnish with arugula .

WILD MUSHROOM RISOTTO

6 1/2 cups chicken stock, or 5 cups low-sodium chicken broth and 1 1/2 cups water1 tablespoon olive oil1/4 cup unsalted butter1/4 pound fresh wild mushrooms trimmed and chopped1/3 cup finely chopped shallots, about 21 1/2 cups Arborio rice1/2 to 1 teaspoon white truffle oil (optional)3/4 cup finely grated Parmigiano-Reggiano1 teaspoon chopped fresh chivessalt and pepper

Bring stock to a simmer in a 4-quart pot and keep at a bare simmer, covered . Heat olive oil with 1 tablespoon butter in a 4-5-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and any liquid they give off is evaporated, about 4 minutes. Season with salt and pepper, then transfer to a bowl . Cook shallots in 2 tablespoons butter in same saucepan over moderate heat, stirring until softened, about 3 minutes . Add rice and cook, stirring, 1 minute .

Ladle in 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed . Continue simmering and adding stock, about 1/2 cup at a time, stirring very frequently and letting each addition be absorbed before adding next until rice is just tender and creamy-looking, 16 to 18 minutes. Reserve leftover stock for thinning .

Remove from heat and stir in remaining tablespoon of butter, sautéed mushrooms, truffle oil to taste (if using), cheese, chives, and salt and pepper to taste . If desired, thin risotto with some of the leftover stock .

Recipe continues on page 31


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Meredith Rebolledo, Glen Ellen 707.938.4442 meredithrebolledo.com

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David Verzello, Fairfield 415.297.7442

Blu Homes, Vallejo 866.887.7997 bluhomes.com

Room & Board, San Francisco 415.252.9280 roomandboard.com

Claudia Schmidt Landscape Design, St. Helena 707.480.9571 claudiaschmidtlandscape.com

Napascapes, Calistoga 707.756.2674

Smith & Fong Co., Novato 415.896.0577 plyboo.com

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Life-Style Design, St. Helena 415.302.1704 lindabradshawallen.com

Centerpiece Floral & Home, St. Helena 707.963.5700 centerpiecenapavalley.com

Harvest Table, St. Helena 707.967.4695 harvesttablenapa.com

Angèle Restaurant, Napa 707.252.8115 angelerestaurant.com

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Old Stone Sanctuary

Michael Holmes Designs, Napa 707.226.3655 michaelholmesdesigns.com

Fumé, Napa 707.257.1999 fumebistro.com

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Dadabhoy Design, San Francisco 415.845.2020 [email protected]

Brooklyn Santiago, Napa [email protected]

Celadon, Napa 707.254.9690 celadonnapa.com

Perched Above the Vines

Cynthia Condreay Turvill, Napa 707.287.4152 ccturvilldesign.com

Janet Fletcher, Napa 707.265.0404 janetfletcher.com

Cabot Creamery Co-operative, Vermont 888.792.2268 cabotcheese.coop

Tarla Grill, Napa 707.255.5599 tarlagrill.com

Studio Carver, Carmel-By-The-Sea 831.622.7837 studiocarver.com

W.A. Boatman Construction, Arizona 480.275.2835

Design Directives, Arizona 480.443.4800 susanherskerasid.com

Great Scapes Landscaping, Napa 707.252.1700

24th Annual Season | August 3 – 26, 2018

New for 2018 – String Quartet Apprenticeship Program

Look out for Highland Street, the young quartet from the New England Conservatory who will be taking our expanded program of free children’s performances plus concerts in retirement homes, parks and community venues throughout the valley .

Phone: 707 .258 .5559Fax: 707 .258 .5566Email: info@musicinthevineyards .orgmusicinthevineyards .orgPO Box 6297, Napa, CA 94581

Documents

Tour Guide Book Kitchens in the Vineyards